White pumpkin with pulses(S. Indian style white pumpkin in hot and sour gravy) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I love having white pumpkin ONLY THIS WAY:) Ingredients:
2 cups white pumpkin, diced |
1/4 cup tuvar dal |
1/4 cup channa dal |
1 1/2 teaspoons salt |
1/2 teaspoon sugar |
1 medium tomato |
1 piece tamarind pulp, small lime-sized ball |
3 -5 curry leaves |
2 tablespoons coriander leaves, chopped |
1/2 teaspoon sambhar powder |
2 tablespoons tomatoes, finely chopped |
1 teaspoon black gram (urad dal) |
1 teaspoon cumin seed |
3/4 teaspoon black pepper |
1 red chile, dry |
1 teaspoon oil |
4 tablespoons coconut, grated |
1 teaspoon oil |
1 teaspoon mustard |
1 teaspoon black gram |
1/2 teaspoon asafetida powder |
1 dry red chile |
3 -5 curry leaves |
Directions:
1. Soak the pulses together in warm water for an hour.
2. Soak tamrind in 1 cup warm water for 1/2 an hour separately.
3. Microwave pumpkin and 1 tbsp water on HIGH for 5 minutes covered.
4. Allow standing time of 2 minutes.
5. In another bowl, microwave tomato on HIGH for 2 minutes covered.
6. Allow standing time of 2 minutes.
7. Mash well, discard tomato skin and keep aside.
8. Microwave pulses and 1 cup hot water on HIGH for 5 minutes uncovered.
9. Add 1/4 cup hot water to the pulses.
10. Microwave again on HIGH for 5 minutes covered.
11. Allow standing time of 2 minutes.
12. Add 1/2 cup hot water to pulses.
13. Microwave again on HIGH for 3 minutes covered, and allow standing time of 2 minutes.
14. Mash pulses and keep aside.
15. For spicy coconut powder, microwave together oil, black gram, pepper and red chilli on HIGH for 2 minutes uncovered.
16. Powder these alongwith coconut and keep aside.
17. Prepare seasoning on gas stove.
18. Pour into a microwavable bowl.
19. Add tomato, tamarind extract and sambhar powder.
20. Microwave on HIGH for 3 minutes uncovered.
21. Add pumpkin, pulses, spicy coconut powder, salt, sugar and 3/4 cup water.
22. Mix and microwave on medium high (80 percent) for 5 minutes uncovered.
23. Serve hot garnished with corriander leaves and chopped tomatoes.
24. It goes great with steamed plain rice, Chitranna rice, and fried yummies.
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